Elo Jhelo
Elo Jhelo (এলো ঝেলো) is a beloved traditional Bengali snack that's as fun to eat as it is to make. It is often prepared during Bengali festivals like Durga Puja, Diwali, or Bijoya Dashami. And enjoyed with a cup of tea.
Ingredients
- 1.5 cups All-purpose flour
- 1 Tsp Salt
- 1 Tsp Sugar
- 1 teaspoon Nigella seeds
- 2 Tbsp Ghee
- Water to knead the dough
- Oil to fry the Elo Jhelo
Instructions
- In a mixing bowl add the flour, sugar, salt and nigella seeds. Give a mix.
- Then add the ghee and mix it around to the flour to make a crumbly texture.
- Next, pour water little by little and make a tight dough. Once the dough is formed, fold the dough a few times to create layers in between.
- Cover the dough with a wet kitchen towel and leave it aside for 30 minutes for the dough to relax.
- After 30 minutes, divide the dough into tiny balls and keep it covered as you start rolling and shaping each dough.
- Now rub a little oil and roll each ball into a thin oval disc.
- Using a sharp knife, make even vertical cuts on the disc, leaving ¼ inch on both ends
- Now, twist and fold the dough like a plait or gently roll it into a spiral—this is what gives it the signature “elo jhelo” look. Press the ends to seal the shape.
- Heat oil in a pan over medium low flame. Fry the Elo Jhelos in batches, turning occasionally, until golden brown and crisp.Drain on a wire rack.
- Once it is cooled down completely, store in a container.